Bring a large saucepan of salted water to the boil. Using kitchen tweezers, carefully devein prawns, then insert a skewer through each prawn, from tail to head - this will keep them straight while cooking. Boil prawns for 2 minutes or until cooked through. Drain.

Step 2

Place noodles in a heatproof bowl and cover with boiling water. Set aside for 2 minutes to soak. Refresh under cold running water. Drain well. Use kitchen scissors to cut into 5cm lengths. In a separate mixing bowl combine basil, mint and coriander leaves.

Step 3

Use a mortar and pestle to gently pound garlic with coriander root to a paste. Add chilli and pound until a coarse paste forms. Add palm sugar, fish sauce and lime juice and stir to dissolve. Set aside.

Step 4

Fill a medium bowl with hot water, then submerge one rice paper wrapper at a time until softened. Remove and place on a clean tea towel. Fold the top side down towards you by 2cm to create a flat top. Remove skewers from prawns and place a prawn in the centre slightly overlapping the top edge. Add about 1/4 cup of the combined herbs, 1 tablespoon green mango and 1/4 cup noodles. Fold bottom edge over and roll sides to enclose filling. Set aside and cover with a slightly dampened, clean tea towel. Repeat with remaining mix and wrappers. Serve with dipping sauce.